Last night was a 'what's in the refrigerator' night... I ended up turning leftovers into a great tasting meal! The star of the show? My side dish: grilled cauliflower. It was delish!
1 head cauliflower, any color will be fine but I used orange because it was an orange kind of day at the grocery store!
3 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
about 1/2 tsp salt
about 1/2 tsp fresh ground black pepper
Chop cauliflower into fairly large chunks; think slightly larger than bite size... how about 'two biter' size?
In a lidded tupperware container or gallon size ziplock bag, put cauliflower, balsamic vinegar, evoo and salt and pepper. Put the lid on (or zip lock it) and shake so the cauliflower gets covered well everywhere.
Note: the ziplock bag is not a very 'green' choice, but I used it this time because I didn't have any tupperware that was large enough.
Once covered, empty the cauliflower onto your grilling pan. My favorite? The pizza stone that gets used for everything in our house!
Put on a hot grill for about 15 minutes... keep an eye on it though, you do not want mushy grilled cauliflower! And keep in mind: take it off the grill before you think it's done! The cauliflower will continue to cook even though it's not over heat. In fact, this goes for everything... I keep trying to tell honey this but he didn't believe me until last night!
Once off the grill, you can leave it on your grill pan until ready to serve...
On it's own or as a side dish to another meal, it's definitely unique and tasty!